Vanilla alfajores Recipe

In a large bowl, cream the softened butter for about 1 minute until light. Add the sugar and continue to cream for another 2 minutes, until the mixture is pale and fluffy. Beat in the whole egg until fully incorporated, then mix in the egg yolk.

Once everything is nicely combined, add the cornstarch, all-purpose flour, baking powder, and vanilla extract. Mix until just combined, forming a soft dough. Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes, or even overnight if you're planning ahead.

Bake the cookies for about 8 to 10 minutes. They'll look quite pale, almost underbaked, which is exactly what you want for a tender alfajor. Let them cool completely on the baking sheets before handling.

Once cool, take half of the cookies and spread about 1 teaspoon of dulce de leche onto the flat side of each. Top with the remaining cookies to form sandwiches. Gently press the cookies together so the dulce de leche spreads slightly to the edges; this helps the coconut stick. Roll the sides of each filled cookie in the coconut flakes to coat.